Jul 14 2026
Restaurants›Walter's Steakhouse›Filet Edmund Recipe

Filet Edmund Recipe

Inspired by Walter's Steakhouse
Time1h 30m
Serves4

Modern surf and turf with mignonettes of filet in a mushroom demi served with fresh jumbo lump crab meat in a savory béarnaise sauce. With Hotel butter, roasted red pepper jous and mashed potatoes.

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Ingredients

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Filet Mignon

Mushroom Demi Glaze

Béarnaise Sauce

Crab Topping

Hotel Butter

Roasted Red Pepper Jous

Mashed Potatoes

Method

Filet Mignon

  1. 1

    Prepare the Steaks

    Season the filet mignon steaks with salt and black pepper on both sides.

  2. 2

    Sear the Steaks

    Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest.

Mushroom Demi Glaze

  1. 3

    Sauté the Vegetables

    In the same skillet used for the steaks, add butter and sauté chopped mushrooms and shallots until softened, about 5 minutes.

  2. 4

    Add Liquids

    Pour in beef stock and red wine. Bring to a boil, then reduce heat and simmer until reduced by half, about 10-15 minutes. Strain if desired and keep warm.

Béarnaise Sauce

  1. 5

    Prepare the Reduction

    In a small saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half.

  2. 6

    Whisk the Egg Yolks

    In a bowl, whisk together the egg yolks and the reduction. Place over a double boiler and whisk until thickened.

  3. 7

    Incorporate Butter

    Slowly drizzle in melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and pepper to taste.

Crab Topping

  1. 8

    Prepare the Crab

    In a bowl, gently mix together the jumbo lump crab meat, lemon juice, and Old Bay seasoning. Set aside for serving.

Hotel Butter

  1. 9

    Mix the Butter

    In a bowl, combine softened butter, minced garlic, and chopped fresh herbs. Mix well and refrigerate until firm.

Roasted Red Pepper Jous

  1. 10

    Prepare the Jous

    In a saucepan, combine pureed roasted red peppers and beef stock. Simmer until heated through and season with salt and pepper to taste.

Mashed Potatoes

  1. 11

    Cook the Potatoes

    Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes.

  2. 12

    Mash the Potatoes

    Drain the potatoes and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

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